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Apple Squash Soufflé with Coconut Yogurt

This soufflé is a lovely way to incorporate the warm and spicy flavors of fall into a filling breakfast or even a dessert. It’s light and fluffy, and tastes great either warm or cold.


  • 1 large apple, cored and cut into bite-sized pieces 
  • 2½ cups baked winter squash
  • 12 eggs
  • 2 cups coconut yogurt
  • ½ cup honey
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup shredded coconut


  1. Preheat oven to 425ºF.
  2. Grease two 8x8-inch pans. Divide apple chunks evenly and spread in the bottom of each pan.
  3. In a large bowl, mash baked squash with a fork.
  4. Stir in eggs and all other ingredients except shredded coconut. Mix well.
  5. Pour mixture over apple pieces. Sprinkle shredded coconut on top.
  6. Bake 40 minutes or until set.


Ready for More Spicy-Sweet Fall Recipes?



Baked apple souffle in white oval baking dish

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